Herb butter—made with whatever herbs you have lying around (though tarragon, chives, and dill are all exceptional at breakfast)—happens to be an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn’t be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.

Simply slather dense rye bread with a flavorful sour cream mixture then top with smoked salmon and scallions. Finish with more herbs, lemon zest—anything, really, except a second piece of bread, cause this one's a looker.

The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a believer too.

If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.

Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven—no need to preheat!—while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Cathead biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.